Maurício Bonatto Machado de Castilhos

BRS Violeta (BRS Rúbea × IAC 1398-21) grape juice powder produced by foam mat drying. Part I: Effect of drying temperature on phenolic compounds and antioxidant activity

Iasnaia Maria de Carvalho Tavares, Maurício Bonatto Machado de Castilhos, Maria Aparecida Mauro et al. · Food Chemistry · 2019 · 34 citations · Full text

Food Chemistry, Grape Juice Powder, Foam Mat Drying +3

Determination of the rheological behavior and thermophysical properties of malbec grape juice concentrates (Vitis vinifera)

Rodrigo Rodrigues Evangelista, Marcio Augusto Ribeiro Sanches, Maurício Bonatto Machado de Castilhos et al. · Food Research International · 2020 · 34 citations · Full text

Antibacterial activity of oregano essential oil against foodborne pathogens

Marília Gonçalves Cattelan, Maurício Bonatto Machado de Castilhos, Priscila Juliana Pinsetta Sales et al. · Nutrition & Food Science · 2013 · 32 citations

Antibacterial Activity, Escherichia Coli, Oregano Essential Oil +16

Effect of ethanol, dry extract and reducing sugars on density and viscosity of Brazilian red wines

Flavia S. P. P. Neto, Maurício Bonatto Machado de Castilhos, Vânia RN Telis et al. · Journal of the Science of Food and Agriculture · 2014 · 31 citations

Sensory descriptive and comprehensive GC–MS as suitable tools to characterize the effects of alternative winemaking procedures on wine aroma. Part I: BRS Carmem and BRS Violeta

Maurício Bonatto Machado de Castilhos, Vanildo Luiz Del Bianchi, Sergio Gómez‐Alonso et al. · Food Chemistry · 2018 · 27 citations · Full text